This incredible Chocolate Mousse Cheesecake has layers of creamy cheesecake, chocolate mousse, and chocolate ganache topping all on an Oreo cookie crust. You can impress anyone with this decadent and sophisticated dessert!
Want more pie recipes? I recommend Grasshopper Pie, Lemon Meringue Pie, Coconut Cream Pie, Peanut Butter Pie, or Apple Pie!
Chocolate Mousse Cheesecake Steals the Show.
Chocolate Mousse Cheesecake Steals the Show.This is one of my favorite desserts to make for a special occasion because I can make it in advance, and everyone raves about it! It’s as beautiful as it is delicious and I can’t wait for you to try it! Talk about a triple threat with three layers of decadence in every bite.
I first shared this recipe in 2017, adapted from Mel’s Kitchen Cafe’s cheesecake “pie” version. As we’ve enjoyed it over the years I’ve adapted it to bake as a traditional cheesecake in a springform pan, which we prefer, with higher cheesecake to mousse ratio.
How to make Chocolate Mousse Cheesecake:
Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Blend in the sour cream. Spread the filling over the Oreo cookie crust in an even layer.
Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly). Remove from oven and allow to cool completely. (No need to bake in a water-bath, since we will add a mousse and ganache on top).
Mousse: Add chocolate chips to a heatproof bowl. Heat ½ cup cream in a microwave safe bowl until hot. Pour cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
Add remaining ½ cream and vanilla to a bowl and whisk until stiff peaks. Gently fold in to chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat, Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake. Refrigerate for at least an hour before serving
Make Ahead and Storage Instructions:
To Make Ahead: his cheesecake has a few different steps, so consider making some ahead. The Oreo crust can be made days in advance, stored in the fridge. Bake the cheesecake layer one day, cover, and refrigerate then continue with the mousse and ganache the next day.
To Store: Keep any leftovers covered in the refrigerator for 1-3 days.
More Cheesecake Recipes:
- No-Bake Cheesecake
- Oreo Cheesecake
- Pumpkin Cheesecake
- Strawberry Cheesecake Ice Cream
- Oreo Cheesecake Bites
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Recipe
Chocolate Mousse Cheesecake
Equipment
- Springform Pan optional
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons (70 grams) butter , melted
Cheesecake Layer:
- 12 ounces (340 grams) cream cheese , softened
- 3/4 cup (150 grams) granulated sugar
- 2 large egg
- 1 large egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 cup (230 grams) sour cream or plain Greek yogurt
Chocolate Mousse
- 1 cup (240 grams) heavy whipping cream , divided
- 1 1/3 cups (226 grams) semi-sweet chocolate chips high quality, like Ghirardelli or Guittard
- 1/2 teaspoon vanilla extract
Ganache
- 1/2 cup (85 grams) semi-sweet chocolate chips
- 4 Tablespoons (56 grams) butter
- 1/4 cup (60 grams) heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon (7.5 grams) powdered sugar
Instructions
- Oreo Crust: Add whole Oreo cookies to a food processor and pulse until very fine crumbs. Stir in the melted butter. Pour mixture into a 9-inch springform pan. Use the back of a measuring spoon to press it firmly into the bottom and half way up the sides of the pan. Refrigerate while you make the cheesecake filling.
- Preheat the oven to 325 degrees F.
- Cheesecake: Cream together the softened cream cheese and granulated sugar until well blended. Add the eggs, egg yolk, and vanilla and mix. Mix in the sour cream. Spread the filling over the Oreo cookie crust into an even layer.
- Bake at 325 degrees F for 45-60 minutes, or until the edges are set and the center is slightly firm (it may jiggle just slightly).Remove from oven and allow to cool completely. (No need to use a water-bath, since we will add a mousse and ganache on top).
- Mousse: Add chocolate chips to a heatproof bowl. In a separate microwave safe bowl (or in a saucepan on the stove), heat ½ cup cream until hot (not boiling). Pour hot cream over chocolate chips, and set aside for a few minutes, to allow the chocolate to warm. Then stir until smooth. Allow to cool completely.
- Add remaining ½ cup cream and vanilla to a mixing bowl and whisk until stiff peaks. Gently fold in to cooled melted chocolate mixture. Spread the mousse over the top of the cooled cheesecake. Refrigerate for at least 3-4 hours, or overnight.
- Ganache: Place chocolate chips in a small bowl. Add butter and cream to a saucepan over medium heat. Bring to a simmer. Pour the hot cream mixture over the chocolate and stir until melted and smooth. Stir in vanilla and powdered sugar. Pour the ganache over the chilled cheesecake.
- Refrigerate again for at least an hour before serving
Notes
Nutrition
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I originally shared this recipe December 2017. Updated November 2024.
Original recipe adapted from Mel’s Kitchen Cafe.
This post contains affiliate links.
Hello, I noticed that there are no egg yolks in your mousse. Is this correct?
Yes, correct. Hope you enjoy the cheesecake!
I would like to make this recipe, however, could someone please clarify the amount of ingredients and process for the mousse? The ingredients says 2 Large semi dark chocolate chips, I am guessing there is a measurement missing here? And also 90gm of vanilla extract seems a bit too much? It’s also not added in the method process. Thanks, I look forward to trying it.
Hi Angela, sorry the automatic Metric conversion on this recipe is not working properly. I’ve added the metric measurements for you, if you refer to those in parentheses next to each ingredient amount. Enjoy!
A few steps, but worth it in the end. Will definitely make again!
Hi I’ve made this pie and it is delicious. Thank you for your wonderful recipe. Would you know if it freezes well? Thanks again
Made this yesterday/ today in a springform pan and it turned out so pretty! My first taste test was very good 🙂
Hi, I just have to say that I have been making this pie for years and it’s one of the best things EVER! Like, I can legit eat the whole thing myself in 2 days, it is just so good. Also, once I had to make it for my friend’s wedding because she liked it so much 😀 thank you for the recipe!